Put 400 g BIO Multigrain Bread Mix and 7 g di-go dry yeast or 21 g (half a cube of di-go fresh yeast previously dissolved in lukewarm water) in a bowl and mix.
Add 320 ml warm water and mix with a wooden spoon (or mixer with spiral attachments) for about 2 minutes.
Place the dough in an oiled loaf pan and brush with oil (add toppings if desired).
Leave covered in a warm place for 25 – 35 minutes.
Place the pan in a preheated oven at 210 – 220°C (both heating elements) on the lower rack.
Bake for 35 – 45 minutes.
Remove the baked bread from the pan and let it cool.
Put 240 ml water in the container.
Add 400 g BIO Multigrain Bread Mix and 7 g di-go dry yeast.
Select the whole grain bread program.
Wheat flour T-550*, seeds: sesame (3.5%)*, flax (3.5%)*, millet (3.5%)* and sunflower (2%)*, wheat sourdough*, iodized salt, gluten (wheat)*, wheat sprouted flour*, roasted malt (barley)*, yeast extract, acerola powder*, *organic ingredients
Allergens present in the production facility: soy, eggs, milk, sesame and nuts.
Store in a dry and cool place in original packaging (at temperature up to 25 °C)
